Southwestern Potato Crusted Catfish W/ Plum Mustard Sauce
- Ready In:
- 35mins
- Ingredients:
- 17
- Yields:
-
4 filets
- Serves:
- 4
ingredients
- 4 catfish fillets
- cornstarch
- 3 ounces eggs
- 1 ounce milk or 1 ounce water
- 2 cups Simply Potatoes® Shredded Hash Browns
- 1⁄4 cup red bell pepper, diced small
- 1⁄4 cup green onion, chopped
- 1⁄4 sun-dried tomato, diced small
- taco seasoning
- cumin
- salt
- pepper
- cilantro, chopped
- olive oil
-
For sauce
- 4 ounces plum preserves
- 1 ounce horseradish
- 1 ounce mustard
directions
- Pour cornstarch in its own mixing bowl.
- Mix milk and slightly beaten eggs in seperate mixing bowl.
- Mix together hash, pepper, green onion and tomatoes and sweat in a buttered sautee pan on medium heat until hash is soft and place in a third mixing bowl.
- Season hash mix to taste w/ cumin, taco seasoning, salt and pepper.
- coat filets in cornstarch, pat away the excess.
- dip filets in egg wash and then dip in hash mix, coating filets completely.
- Heat oil in sautee pan on medium to high heat.
- Sear filet for one minute in pan and flip.
- Continue sautee until disired doneness approximately 3-4 minutes. Hash should be golden brown.
- Garnish w/ fresh cilantro.
- For Sauce: Mix plum preserve, horseradish and mustard.
- Adjust to desired flavor i.e. for spicier mix add more horseradish. For sweeter mix add more plum preserve.
- Place in ramekin when desired flavor is achieved.
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